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1
Preheat oven to 350F.
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2
Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves.
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3
Brush foil with vegetable oil.
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4
Finely grind first 4 ingredients in processor.
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5
Add egg white and vanilla and blend until mixture almost forms balls.
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6
Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid.
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7
Bake until crust looks dry and feels firm, about 14 minutes.
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8
Cool.
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9
Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally.
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10
Add chocolate and whisk until smooth.
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11
Set aside.
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12
Bring first 3 ingredients to simmer in heavy large saucepan.
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13
Reduce heat to low.
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14
Add white chocolate and whisk until smooth.
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15
Remove from heat and whisk in sour cream.
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16
Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth.
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17
Set aside for garnish.
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18
Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust.
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19
Swirl fillings together using tip of knife.
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20
Freeze until firm, about 1 hour.
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21
Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes.
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22
Lift tart from pan using foil sides as aid.
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23
Peel down foil sides.
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24
Turn tart on side and carefully peel foil off bottom of tart.
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25
Place tart on platter.
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26
Spoon reserved white chocolate filling into pastry bag fitted with medium star tip.
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27
Pipe white chocolate mixture around edge of tart.
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28
Garnish with almonds.
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29
(Can be prepared 1 week ahead; refrigerate.
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30
Cover when firm and keep refrigerated.)
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31
Let stand at room temperature 30 minutes before serving.
